Mango-and-Mustard Chutney

Ingredients

• 2 mangoes, peeled, pitted and cut into 1/3-inch dice
• ½ red chili pepper, seeded and minced
• ⅓ cup finely chopped red onion
• ¼ cup orange or pineapple juice
• 2 teaspoons lime juice
• 2 teaspoons rice-wine or white vinegar
• 1 teaspoon spicy English-style mustard
• ¼ teaspoon kosher salt
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped mint

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    230 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 6 grams dietary fiber; 49 grams sugars; 3 grams protein; 326 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 cups

Preparation

1. In a small saucepan, combine the mangoes, chili pepper, onion and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat and stir in the lime juice, vinegar, mustard and salt. Serve warm or at room temperature, stirring in the cilantro and mint before serving.

15 minutes